FRESH FROM THE FARM
Fresh, sweet blueberries
from New Jersey.
Everyone loves them!
Corn and watermelon:
Super sweet, farm-fresh treats!
CARROT, FENNEL AND CITRUS SALAD
Juice of 1 lemon
1 tablespoon honey
2 tablespoons red wine vinegar
;⁄; cup olive oil
Kosher salt and freshly cracked black pepper
8 ounces Cal-Organic Farms baby carrots,
cut in half lengthwise
½ bulb fennel, thinly sliced, fronds reserved
1 grapefruit, peeled and segmented
½ cup parsley leaves, divided
½ cup toasted pecans, roughly chopped
In a large bowl, whisk together lemon juice, honey
and vinegar. Slowly stream in olive oil while
whisking. Season with salt and pepper to taste.
Add carrots, fennel, grapefruit and half the parsley
leaves to the bowl with the dressing. Toss until all
are coated. Transfer to a plate or platter. Sprinkle with
pecans and remaining parsley leaves. Garnish with
fennel fronds and serve immediately. Makes 4 servings.